Tomato and Corn Salsa with French Toast (serves four)

Preparation time: 10 minutes. Cooking time: 10 minutes.

• 3 eggs
• 6 slices bread
• Olive oil for cooking

Salsa:

• 270 grams can corn kernels (drained)
• 2 chopped Blush tomatoes
• 1 tbs. chopped chives or parsley
• 2 tsp. brown sugar
• 1 tbs. lemon juice
• Salt and pepper

1. Beat eggs in a shallow bowl. Cut each slice of bread into 3 fingers. Heat some oil in a large fry pan and dip a few fingers of bread into the egg and turn over once to coat.
2. Put bread fingers in the pan and cook on a medium heat until both sides are golden. Remove and keep warm. Repeat with remaining fingers and egg, adding a little oil to the pan when necessary. Serve with salsa.
3. To make salsa put the corn, tomatoes and olives in a bowl. Add the sugar and lemon juice and stir. Next, season with salt and pepper to taste. You may wish to add chopped salad onion (or red onion) to this salsa mix. Also a very little sprinkle of balsamic vinegar.